Cheesy Chicken and Wild Rice Soup

We are a soup family. Although, it is not because my family loves soup (in fact, I’m sure if you were to poll them, they would unanimously agree they don’t like it for dinner). But we are a soup family because I love to make the stuff, soup is my therapy. There is just something about chopping, sautéing, stirring, and smelling that calms my being. Somehow, over a pot of soup, my thoughts become clear, my problems find solutions, and the world feels right.

When I found a bag of wild rice soup in my local Mercadona, I flashed back to our brief visit back to the States. My husband and I ordered bowls of chicken and wild rice soup from room service to warm our insides from the frigid Minnesota winter (which felt even more extreme after living in the Arabian desert for almost two years). And in those bowls, we found comfort from the cold and in some small way, comfort from loss.

And now that the holiday season is approaching, I find myself making soup, seeking peace from grief, calming my soul with it’s warmth. Because it’s in soup that all is right with the world again.

Directions

VegetablesStep 1In a large, heavy-bottomed pot over medium heat, melt the butter.Step 2Add the carrots, leeks, celery. onion and sautee 4-5 minutes or until they begin to soften and brown. Add garlic and sautee one minute more.RouxStep 3Add the flour and stir the vegetables 2-3 minutes, or until the flour and butter have combined.Step 4Add 1/2 cup of the stock to the pot and stir until the mixture is thick and without lumps. Slowly add the remaining liquid, stiring to prevent lumps.SoupStep 5Add the chicken to the broth and bring to a boil. Cover and simmer until the chicken is cooked through, about 20 minutes.Step 6Remove the chicken from the broth and shred or chop the chicken, discarding the bones. Return meat to the pot. Taste and add salt/pepper as preferred.RiceStep 7While the chicken cooks, cook rice according to package directionsTo ServeStep 8Add the rice to a bowl, and cover with soup. Garnish with parsley.NoteThis soup base can be frozen, omitting the rice.

The written and photographic in this article are reference and redaction from http://momdecuisine.net/2013/11/15/cheesy-chicken-and-wild-rice-soup/

About The Author

Alyssa Rachel is a mom and a wife is not an actual chef. She is like other moms who need to get dinner on the table every night, lunches bags every day, and breakfast served every morning. However, She is a mom with a serious love for food and photography. In the 2011, She started bringging her time through the dishes that came out of her kitchen. Early in 2013, her family moved from Bahrain to South Spain, where the culinary experiences, both foreign and familiar will shape this journey. Follow along and enjoy her experiences through kitchen with our group. More about her: AlyssaRachel.net